Mulakaada pulusu

Ingredients: 

Tomatoes-3 
Drumsticks chopped into small pieces-12 ( pressure cook and keep aside)
Tamarind paste-1 1/2 tsp
Turmeric-1/8th tsp
Red chili powder-1 1/2 tbsp
Salt-to taste
Onion-1/2
Ginger garlic paste-1 tsp
Oil-for seasoning
Cumin and mustard-1tsp
Curry leaves-few
Dry coconut powder-1 tsp
Coriander powder-1 tbsp
Garam masala powder-1 tsp
Chopped cilantro-1 tsp

 Method: 

1) Chop tomatoes and onion finely
2) Heat oil in a pan ,add cumin mustard and curry leaves
3) Add onion and saute for 2 minutes
4) Add ginger garlic paste and fry well
5) Now add tomatoes ,and some water,when tomato gets half cooked add drumsticks and tamarind paste
6) Cook on medium - low flame,cook until done
7) Now add all the powders and cook for 2 more minutes
8) Now garnish with cilantro
9) Drum stick absorbs the gravy and tastes really tasty,it goes well with rice and chapatis.

Urad dal murukulu

Ingredients:

Sesame seeds - 2 tbsp 
Urad dal - 1 cup
Besan flour - 1/2 cup
Rice flour - 2 cups
cumin seeds- 1 tbsp
Salt to taste
Water as required

Method:


1)Dry roast urad dal and turn off the flame once golden brown and keep them aside to cool and then powder it in a mixer
2) In a bowl mix cumin seeds,urad dal powder, besan and rice flour , add salt and mix well
3) Add sesame seeds to the mixture some water till soft dough consistency is formed 
4) In a muruku making machine press the mixed dough and make muruku on back of the utensil as shown in picture and drop them in hot oil
5) Fry them till golden brown and place them on tissue paper to drain excess oil 
6) Serve as an evening snack.

Chocolate chip oat meal cookies

Ingredients:


1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar 
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips 

Method:

1) Preheat the oven to 325 degrees F (165 degrees C).
2) In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla.
3)  Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips.
4)  Drop by heaping spoonfuls onto ungreased baking sheets.
5) Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Leek fennel apple walnut soup

Soup ingredients:

2 tbsp grape seed oil
3 leeks, white + light green parts chopped (discard green tops or use them for stock)
4 sprigs of thyme, leaves minced
1 fennel bulb, cored and chopped (reserve a few fronds for garnish)
1 medium apple, peeled, cored + chopped
1-2 tsp ground turmeric
1/2 cup walnut halves, toasted
salt + pepper
4 cups vegetable stock

To serve:
maple syrup
fresh black pepper
reserved fennel fronds
more toasty walnuts

Method:
1) Heat the grape seed oil in a large soup pot over medium
2) Add the chopped leeks and thyme. Stir and saute the leeks until they are a bit soft, about 4 minutes. 3) Add the chopped fennel and apples. Stir everything up a bit. 
4) Add the turmeric and stir to coat all of the vegetables evenly. 
5) Saute the vegetables until the fennel is starting to soften, another 4 minutes. 
6) Add the walnuts and stir them in. Season the whole thing with salt and pepper. Add the vegetable stock and stir.
7) Bring the pot to a boil and simmer until all of the vegetables/apples are very soft, about 12-15 minutes. Remove the soup from the heat. 
8) Carefully blend the mixture in batches until totally smooth. Check the soup for seasoning and adjust accordingly. 
9) Bring the pureed soup to a boil and serve hot with drizzles of maple syrup, fresh black pepper, fennel fronds and more toasted walnuts.

Leek fennel apple walnut soup

Soup ingredients:

2 tbsp grape seed oil
3 leeks, white + light green parts chopped (discard green tops or use them for stock)
4 sprigs of thyme, leaves minced
1 fennel bulb, cored and chopped (reserve a few fronds for garnish)
1 medium apple, peeled, cored + chopped
1-2 tsp ground turmeric
1/2 cup walnut halves, toasted
salt + pepper
4 cups vegetable stock

To serve:
maple syrup
fresh black pepper
reserved fennel fronds
more toasty walnuts

Method:
1) Heat the grape seed oil in a large soup pot over medium
2) Add the chopped leeks and thyme. Stir and saute the leeks until they are a bit soft, about 4 minutes. 3) Add the chopped fennel and apples. Stir everything up a bit. 
4) Add the turmeric and stir to coat all of the vegetables evenly. 
5) Saute the vegetables until the fennel is starting to soften, another 4 minutes. 
6) Add the walnuts and stir them in. Season the whole thing with salt and pepper. Add the vegetable stock and stir.
7) Bring the pot to a boil and simmer until all of the vegetables/apples are very soft, about 12-15 minutes. Remove the soup from the heat. 
8) Carefully blend the mixture in batches until totally smooth. Check the soup for seasoning and adjust accordingly. 
9) Bring the pureed soup to a boil and serve hot with drizzles of maple syrup, fresh black pepper, fennel fronds and more toasted walnuts.

Bendakaya pullagoora

Ingredients:

Bendakayalu/Okra -2 cups
Oil - 2 tbsp
Onions -1 chopped
Tomato -1 chopped
Green chillies - 3
Garlic - 4 cloves
 Tamarind - a small lemon size
Salt to taste
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
dry red chillies  -3
Curry leaves - few
Cumin seeds- 1 tsp 
Urad dal -1 tbsp
Water -3/4 cup

Method:

 1) Heat 1 tbsp oil in a pressure cooker and add Green chillies, Onions and fry well till onions become transparent
2) Add salt, Okra and fry well for 5 minutes
3) Add tomato and mix well and fry for another 5 minutes
4) Add tamarind and a 3/4 cup of water, mix well ,close the lid and wait for 2 whistles
5) Let the pressure out and open the lid and mash the okra mixture with pappu guthi and transfer the mixture to a bowl
6) In a small pan add 1 tbsp oil and once heated add mustard seeds, cumin seeds, urad dal, curry leaves and red chillies and fry well till urad dal become golden brown 
7) Pour the tadka on to okra mixture and mix well and serve hot with rice

Pandu mirchi pachadi

Ingredients:

Pandu mirapakayalu/ Ripen red chillies - 20 
Salt to taste
Cumin seeds -2 tbsp
Coriander seeds- 1 tbsp
Mustard seeds- 2 tbsp
Channa dal - 1 tbsp
Urad dal -1 tbsp
Tamarind - a small lemon size
Oils -2 tbsp
Curry leaves - few
Hing - a pinch 
 

Method:

1) Wash red chillies and dry them on a paper towel
2) Remove the stems of the red chillies
3) Make a slit on each red chilli so that they will not pop when frying
4) Heat 1 tbsp oil in a  pan and add red chillies and fry with lid covered
5) Toss them every 2 minutes and once they are tender add mustard seeds, cumin seeds ,coriander seeds and tamarind to the pan and mix them well and let them fry for another 3 minutes
6) Transfer the fried ingredients to the mixer and grind them coarsely
7) Transfer the mixture to a bowl and keep aside
8) In a pan heat 1 tbsp oil and add mustard seeds, cumin seeds, curry leaves, channa dal,urad dal and hing and fry well ad pour the mixture on top of the chilli mixture and mix well
9) Serve with rice

Quinoa Vegetable pulav

Ingredients:

Quinoa - 2 cups cooked
Vegetables - carrots, peas, corn -2 cups 

Onions - 1 chopped
Chopped green chillies - 3
ginger garlic paste -1 tsp 
Oil -2 tbsp 
Cloves - 3 
Elaichi/Cardamom - 3 
Cinnamon stick- 1 
Salt to taste
Turmeric powder - 1 tsp
Pulav masala -1 tbsp
Curry leaves - few
Bay leaves - 2

Method:

1) Wash quinoa thoroughly and  keep aside
2) In a bowl add 4 cups of water and bring it to boil and add salt
3) Add washed quinoa and cook it till all water gets evaporated and quinoa becomes soft 
4) Drain any excess water remaining and keep aside
5) Heat oil in a pan and add bay leaves, cinnamon stick, cloves and cardamom and fry well
6) Add chopped green chillies and onions to the pan and fry well till onions turn golden brown 
7) Add a little bit of salt and mix well add ginger garlic paste, turmeric powder and mix well
8) Add all vegetables to the pan add a little bit of water and cook the vegetables with lid covered
9) Once all the vegetables are cooked add pulav masala and mix well
10) Add quinoa to the pan and mix well and serve hot

Kakarakaya Pulusu

Ingredients:

Bitter gourd/ Kakarakayalu - 5 (scrap the outsides and cut them into 1 inch pieces)
Finely chopped Onions -1 
Finely chopped green chillies - 4
Curry leaves- few
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp 
Ginger garlic paste -1 tbsp 
Salt to taste 
Turmeric powder -1 tsp
Red chilli powder -1 tsp
Tamarind Juice -1 cup 
Jaggery -1 tbsp 
Oil -1 tbsp
Water -1/2 cup

Method:


1)  Heat oil in a pan and add curry leaves, mustard seeds, cumin seeds and fry well.
2) Add green chillies and chopped onions to the pan and fry till onions turn golden brown 
3) Add salt, turmeric powder and ginger garlic paste to the pan and fry well for another 2 minutes
4) Add chopped bitter gourd to the pan and fry well for 3 minutes
5) Add water to the pan , close the lid and let it cook with lid covered till bitter gourd becomes tender
6) Add tamarind juice , red chilli powder and jaggery to the pan mix well and cover the lid and cook it for another 5 minutes
7) Transfer to a bowl and serve hot with rice

TIP:
If you want to avoid bitterness of bitter gourd, boil water with salt and cook bitter gourd pieces separately and drain the water, this will reduce the bitterness

 

Methi Chicken

Ingredients:

chicken boneless - 1 kg (chopped into 1 inch cubes)
Onions - 1 big one chopped
Methi leaves -1 cup (wash well to remove mud if you are using fresh methi leaves)
Ginger garlic paste -1 tbsp 
Chopped green chillies - 3
Red chilli powder - 1 tbsp
Oil - 3 tbsp 
Salt to taste 
Turmeric powder - 1 tsp
Kala jeera - 1 tbsp 
Cardamom - 4 
Cloves - 4 
Cinnamon stick - 2
Javitri -2 
Star anise - 3

Method:

1) Heat oil in a round bottomed pan and add cinnamon stick, cloves, cardamom, javitri, star anise and fry well
2) Add finely chopped onions and fry till golden brown and add Kala jeera and mix well
3) Add salt , turmeric powder and ginger garlic paste and fry well
4) Add chicken pieces to the pan and mix well and cook till the chicken is tender with lid covered
5) Add methi leaves, red chilli powder and mix well and cook for another 5 minutes till oil oozes from the sides of the pan
6) Take it to a bowl and serve hot with rice or roti

Chick pea Hummus

Ingredients:

Chick peas - 1 cup (cooked)
Sesame seeds powder -1 tsp 
Red chillies - 2
Salt to taste
Olive oil -1 tbsp 
Lemon juice - 1 tbsp 
Garlic cloves - 3 
Cumin powder -  1 tsp
Pepper powder -1 tsp

Method:

1) In a mixi jar place all above ingredients except Olive oil and grind it to find paste 
2) Transfer the mixture to a bowl and drizzle olive oil on top of it and mix well
3) Serve with vegetables like carrots, celery or pitas
4) This is a quick to make and healthy snack.

Rava kesari

 

Ingredients:

Rava/Sooji/Semolina - 1/2 cup
Sugar -3/4 cup
Water - 1 to 1 1/2 cups
Ghee - 1/4 cup
Cashew nuts -10
Kesari color- 1/4 tsp
Elaichi powder -1/4 tsp

Method:

1) Heat a pan with  ghee and fry cashews till they are golden brown and keep aside

2) In same pan on medium flame,fry rava with constant stirring until a nice aroma comes till rava turns golden brown 

3) Transfer the mixture to a plate and set aside to cool

4) Add the water to the pan and bring to boil. Turn the heat to medium once water comes to boil and add kesari color and elaichi powder

5) Add the fried rava little by little to the boiling water and keep stirring continuously so that no lumps are formed

6) Turn the flame to low and cook cook covered for 3 minutes or until the rava gets cooked well

7) Add the sugar and keep the flame in medium and stir well8) Stir on medium flame for 4-5 minutes or still the kesari forms as a whole mass(doesn't stick to the pan at all)

9) Grease a plate with ghee and spread the kesari in it and after cooling down,draw as diamonds with a knife

10) Garnish with cashews and serve.

Egg Masala Curry

Ingredients:

Boiled eggs - 8 (scar them with knife on 3 sides as shown in pic)
Cloves - 4
Cinnamon -1 stick 
Elaichi -4 
Star anise - 2
Finely chopped Onions -1 
Mustard seeds -1 tsp
Ginger garlic paste -1 tbsp
Tomatoes - 4, blanched,peeled and pureed
Turmeric powder -1 tsp
Red chilli powder - 1 tbsp
Coriander powder -2 tbsp
Garam masala powder - 1 tbsp
Slat to taste
Oil - 3 tbsp
Coriander leaves - chopped for garnish 
Water -1 cup

Paste Ingredients:

Curry leaves - 6
Dry roasted cumin seeds - 1 tbsp
Green chillies -2
Fresh coconut - 3 tbsp
Khus Khus(gasagasalu) - soak in tbsp water for 15 min - 1 tbsp
Cashew nuts - 6

Method:

1) Heat 1 tbsp oil in a heavy bottomed vessel, add the boiled eggs and saute of low to medium flame for 2-3 minutes. Add a pinch of turmeric powder and combine. Remove and keep aside.
2) In the same pan, add the remaining oil and add the cloves, cinnamon, elaichi and star anise and mustard seeds and saute for a few secs till the mustard splutters. 
3) Add chopped onions and saute till onions turn transparent. 
4) Add ginger garlic paste and saute for 4 minutes.
5)  Add chilli powder, coriander powder and salt and combine. Add the tomato puree and cook for 3-4 minutes
6) Add the ground paste and cook for 8-10 minutes. 
7) Add a cup of water and bring to boil.
8) Add the boiled eggs and let it cook in this masala for 7-8 minutes on medium flame.
9) Reduce flame and cook till you get the desired curry consistency.
10) Add garam masala powder and combine. Garnish with coriander leaves. 
11) Turn off heat and serve hot with chapati or white rice.

Blueberry Icepops

Ingredients:

Frozen Blueberries - 3 cups
Honey -1/4 cup
Water -1/2 cup
Fresh lime Juice - 1/3 cup
Ice pop molds

Method:

1) Simmer blueberries, honey and water in a sauce pan stirring occasionally till blueberries burst and collapse for 5 minutes.Let it cool.
2) Puree with lime juice in a blender until smooth. Adjust Honey to taste.
3) Pour into molds and freeze until completely hardened, at least for 3 hours.
4) Remove from molds and enjoy. Can be stored in freezer for a week.

Note: You can substitute Honey with 3/4 cup sugar too.

Potlakaya Paala koora

Ingredients:

Potlakayalu/Snake gourd - 2
Curry leaves - few
Mustard seeds- 1/4 tsp
Cumin seeds - 1/4 tsp
Green chillies - 5
Finely chopped Onions -1
Chopped Tomato -1
Peanut powder - 3 tbsp
Sesame  seed powder - 2 tbsp
Warm Milk -1 cup 
Salt to taste
Water -1/2 cup
Ginger garlic paste -1/2tbsp
Turmeric powder - 1/4 tsp
Oil - 2 tbsp

Method:

1) Remove seeds from snake gourd and cut them into pieces and keep aside.
2) Heat oil in a pan and add curry leaves, mustard seeds,cumin seeds,green chillies and Onions and fry well till till Onions are transparent.
3) Add salt,ginger garlic paste,turmeric powder and fry for another minute.
4) Add chopped snake gourd and fry it for 5 minutes.
5) Add milk and mix well,close the lid and cook it for another 10 minutes(snake gourd takes time to cook).
6) Add tomato close the lid and cook it for anther 5 minutes.You can add half cup water at this time.
7) Add peanut and sesame powder and mix well.
8) Transfer the curry to a bowl and serve hot with roti, chapati or rice.

Whole wheat Banana Bread

 

Ingredients:

Whole wheat flour - 2 1/4 cup
Baking soda - 3/4 tsp
Salt - 1/4 tsp
Ripe Bananas - 3
Plain Yogurt -1/4 cup
Honey -1/4 cup
Eggs - 2
Vanilla Essence - 1 tsp
Coconut oil - 1/3 cup (I preferred coconut oil you can use any oil)

Method:

1) Preheat oven to 350 degrees F and grease pan.
2) Whisk together the flour, baking soda, and salt.
3) In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
4) Fold the banana mixture into the flour mixture until blended. Do not overmix.
5) Pour batter into prepared pan.
6) Bake large loaf for  50 minutes or until it comes clean with a toothpick

Orzo with sun dried tomatoes

Ingredients:

Orzo pasta -1 cup
Sun dried tomatoes - 5 (chopped finely)
Butter - 1 ounce
Garlic cloves - 3 chopped
Salt to taste 
crushed pepper corns -1 tsp
White wine - 2 ounces
Cilantro - chopped 1/4 cup
Corn starch - 1 tbsp

Method:

1) Boil the paste until just past al dente
2) While the pasta is boiling in a medium non stick sauce pan add butter and let it melt
3) Add chopped garlic and saute till golden brown 
4) Add chopped sun dried tomatoes and fry well for 5 minutes
5) Add white wine stirring as you pour
6) After 2 minutes add corn starch and stir well to thicken the sauce
7) Add salt as needed and crushed pepper corns to the pan and stir
8) Drain pasta into mesh colander and toss it into the sauce 
9) Serve hot as is or can be served as a side for baked or pan seared fish

Mango Salsa

Ingredients:

Ripen Mango-1(cut into cubes)
Finely chopped onions -1/2
Red bell peppers -1/2
Cilantro chopped -1/2 cup
Lime juice -1 tsp
Salt to taste 
crushed pepper - 1 tsp

Method:

1) Combine all ingredients in a large bowl and mix well
2) Cover and chill 2 hours before serving 
3) Can be served as a side with baked fish, shrimp skewers or can be eaten as is

Vegetable pulao

Ingredients:

Cooked rice - 1 cup
Cooked vegetables( carrots,peas,bell pepper,snow peas) -2 cups
Bay leaves - 2
Finely chopped Onions -1 
Ghee -2 tsp
Salt to taste
Pulao masala - 2 tsp
Ginger garlic paste - 1 1/2 tsp
Lemon juice - 1 tsp

Method:

1) Cook rice ensuring each grain is separated and keep aside
2) Cook vegetables and keep aside
3) Heat ghee in a pan and add bay leaves, onions and fry till golden brown
4) Add ginger garlic paste and fry well till the raw smell goes away
5) Add cooked vegetables and pulao masala,salt and cooked rice and mix well
6) Add lemon juice and serve hot

Munagaku fry/ Drumstick leaves fry

Ingredients:

Drum stick leaves - 1 big bowl
Boiled toor dal - 3 tbsp
Roasted Peanuts - 1 cup
Coriander seeds - 1 tsp
Red chillies - 4
Oil - 3 tbsp
Garlic cloves - 4 
Dried coconut powder- 1/2 cup
Mustard seeds - 1 tsp
Cumin seeds -1 tsp
Urad dal - 1 tsp
Hing -1/4 tsp
Salt to taste
Water -1/2 cup
Curry leaves - few

Method:

1) Wash drumsticks leaves well and keep aside
2) Cook toor dal half way and keep aside (1 whistle)
3) Heat oil in a pan and add curry leaves, mustard seeds, cumin seeds and urad dal and fry well
4) Add hing and mix well
5) Add washed leaves to the pan ,close the lid and let it cook for 5 minutes
6) While the leaves cook in a blender add roasted peanuts,garlic cloves, coriander seeds, red chillies,dried coconut powder and make it to fine powder and keep aside
7) Open the lid and add water to the pan and close the lid and let it cook for another 5 minutes
8) Once the leaves are 3/4th cooked add salt and mix well
9) Now add half boiled toor dal and mix well and sprinkle peanut powder and mix well
10) Close the lid and let it cook for another 5 minutes and serve hot with roti or rice